Crab Rangoon Dip
This warm and cheesy Crab Rangoon Dip is so easy to make and is served with golden fried wontons for dipping. Prepare the entire dip up to two days ahead of time and pop it in the oven when you're ready to serve it!
Making The Dip
Note: Make sure your cream cheese has had time to sit out and get very soft, it will be nice and smooth that way. Otherwise it will become lumpy when combined with the other ingredients.
Preheat oven to 350 degrees.
Beat the cream cheese with a hand mixer in a large bowl.
Add the sour cream and soy sauce and beat to combine.
Add the brown sugar, garlic, crab meat, half of the cheese, and half of the green onions. Use a silicone spatula to combine.
Add the dip to a small baking dish and top with remaining cheese.
Bake, covered, for 20 minutes.
Remove the cover and bake for an additional 10 minutes, until the cheese is hot, melted, and begins to brown.
Sprinkle the other half of the diced onions over the dip and serve with wonton chips!
Making the Wonton Chips
Add the oil to a dutch oven or use a deep fryer. Use an oil thermometer if possible, the oil should be at about 325 degrees.
Cut each wonton wrap in half diagonally. Fry them in batches of 5. Use kitchen tongs to lower them into the oil and flip them as they cook so that they brown on each side.
Remove the wontons from the oil as soon as they are lightly browned on each side. They quickly change from light, golden brown to a dark brown so work quickly and watch them.
Place the fried wontons on a paper towel lined plate and sprinkle with salt. Repeat until all of the wontons are fried. Serve the chips with the Crab Rangoon Dip and enjoy!
Calories: 329kcal, Carbohydrates: 28g, Protein: 12g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 49mg, Sodium: 582mg, Potassium: 147mg, Fiber: 1g, Sugar: 2g, Vitamin A: 600IU, Vitamin C: 2.1mg, Calcium: 209mg, Iron: 1.8mg